Thumbnail Image

Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

Browse

20201
Reset filters
Subject: Post Harvest Technology × Author: Elso Remya, Rajan. × End date: 2022 × Start date: 2020 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Post harvest management practices in pineapple (Ananas comosus (L.) Merr.)
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Elso Remya, Rajan.; KAU; Mini, C
    The experiment entitled “Postharvest management practices in pineapple (Ananas comosus (L.) Merr.)” was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, during the year 2018-2020, with the objective to standardize the post-harvest management practices in pineapple for improved fruit quality. The experiment was conducted separately for two maturity stages viz., stage1 (0- 25% eyes predominantly yellow) and stage 2 (25-50% eyes predominantly yellow) meant for distant and local markets respectively. The study was conducted as two continuous experiments. In the first part, harvested pineapple fruits were subjected to four different pre-treatments viz., dipping in hot water of 50±20C for 1 minute, hydro cooling for 5 minutes, sanitization with 30 ppm sodium hypochlorite solution for 10 minutes and ozonisation with 2 ppm ozone for 15 minutes. The treated fruits along with untreated fruits were evaluated for the effects of pre-treatments on shelf life, physiological loss in weight and microbial load of pineapple fruits for selection of the best pre-treatment. All the pre-treatments resulted in enhanced shelf life, reduced physiological loss in weight and low microbial load on pineapple fruit surface. Pineapple fruits of stage1 and stage 2 maturity, when subjected to hot water dip at 50±20C for one minute had maximum mean shelf life of 15.2 and 12.6 days respectively, with least physiological loss in weight and microbial count. Sanitization using 30 ppm sodium hypochlorite solution for 10 minutes was equally effective as hot water dip at 50±20C, whereas ozonization was effective as hot water treatment in stage 2 pineapple alone. Based on efficiency and economics in maintaining the extended shelf life with least PLW and microbial load, hot water dip at 50± 20C for one minute was selected as the best pre-treatment for both maturity stages and was selected for the second part of the experiment. In the second part of the experiment, harvested pineapple fruits of two maturity stages were independently subjected to hot water dip at 50± 20C for one minute and stored under low (240C) and ambient (320C) temperature conditions along with untreated fruits and the stored fruits were subjected to evaluation of physiological, chemical and sensory quality parameters. Untreated pineapple fruits of stage 1 maturity stored under ambient temperature had least shelf life (12 days), highest physiological loss in weight (12.29 %) and had to be discarded after 12 days due to spoilage. Fruits treated with hot water and stored under low temperature conditions had maximum shelf life (21.25 days), least PLW (4.53%), minimum TSS (14.26 °B), total sugar (10.45%) and reducing sugar (4.36%), highest acidity (0.91%), non-reducing sugar (6.09%) and vitamin C (22.85%) after 12 days of storage. In case of fruits of stage 2 maturity, untreated pineapple fruits stored under ambient temperature had least shelf life (10.5 days) and highest physiological loss in weight (8.40%). Fruits treated with hot water and stored under low temperature had maximum shelf life (18.25 days), least PLW (2.48%), minimum TSS (15.78°B), total sugar (11.15%) and reducing sugar (4.13%), highest acidity (0.81%), non-reducing sugar (7.02%) and vitamin C (22.91%) after 9 days of storage. All the treatments were effective in maintaining high sensory quality parameters viz., appearance, flavour, texture, taste, flesh colour and over all acceptability, of which hot water dip treatment followed by low temperature storage had the highest mean score while untreated fruits stored under ambient temperature recorded the lowest scores in both maturity stages. In general, fruits treated with hot water when stored under low temperature conditions had better physiological and chemical quality parameters and the same were reflected in acceptability scores of the commodities. Hot water treatment alone gave better quality pineapple fruits compared to untreated ones, and a combination of hot water treatment and low temperature storage further improved the quality and shelf life of fruits of both maturity. It can be concluded that pineapple fruits (var. Mauritius) harvested with crown and two cm stalk at stage1 maturity when subjected to hot water treatment at 50±20C for 1 minute followed by low temperature storage (240C) could extend the shelf life of pineapple meant for distant markets up to 21.25 days. Same management practice resulted in extension of shelf life to18.25 days for stage 2 maturity stage pineapple fruits meant for the local market.